• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Outback Steakhouse Potato Soup

Category: Soups

 Ingredients List

  • Potatoes (6-8 depending on the size)
  • 1 Onion, diced
  • 4 14oz cans of chicken broth
  • 2 cups water
  • Celery salt to taste
  • Pepper to taste
  • 1 dash of basil
  • 1 dash of sugar
  • 2 sticks of butter
  • 3/4 cup of flour
  • 1 1/2 cups heavy cream
  • Garnish
  • 4-6 pieces of cooked bacon, chopped
  • Chopped chives (amount depends on your preference ”“ I like a lot)
  • 2 cups shredded Monterrey Jack / Cheddar cheese blend.


Boil the potatoes, peel and set aside (someone suggested you rub with kosher salt and bake the potatoes, leaving the skin on)
In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
Add the onion and cook until softened.
Add the flour and stir while it cooks for about 3 minutes.
Slowly add the chicken broth, water, salt, pepper, basil and sugar.
Bring to a boil, stirring often with a wire whisk.
Gradually add the heavy cream until you”™ve reached the proper consistency.
Chop the potatoes into bite sized cubes and add to the soup.
Simmer for approximately 5 minutes to bring the potatoes to temperature.
Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.

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